• 1 Package (6 ounces) Driscoll’s Blackberries
  • 2/3 Cup granulated sugar
  • 1/4 Tsp. salt, divided
  • 2 1/2 Teaspoons fresh lemon juice, divided
  • 1 3/4 Teaspoons vanilla extract, divided
  • 4 large egg whites, at room temperature
  • 1 Cup granulated sugar (preferably caster or superfine)
  • 1/4 Tsp. cream of tartar
  • 2 Teaspoons cornstarch, sifted
  1. PLACE blackberries into a medium saucepan.
  2. ADD sugar, lemon juice, and salt.
  3. SIMMER over medium heat until warm.
  4. STIR and MASH berries until broken down.
  5. REMOVE berries from heat.
  6. STRAIN through a fine mesh strainer and DISCARD seeds.
  7. RETURN mixture to saucepan.
  8. COOK mixture over high heat until boiling and STIR frequently and SKIM foam off surface as needed.
  9. CONTINUE cooking until mixture reaches 220°F on a candy thermometer.
  10. REMOVE mixture from heat and STIR in vanilla extract.
  11. COVER and REFRIGERATE until cool.
  12. PREHEAT oven to 275°F.
  13. LINE two baking sheets with parchment paper.
  14. TRACE six 3-inch circles about two inches apart on each sheet of parchment paper.
  15. TURN parchment sheets over so marks don’t transfer to meringues.
  16. FIT a stand mixer with the whisk attachment.
  17. PLACE egg whites into the stand mixer bowl.
  18. ADD cream of tartar and salt.
  19. WHISK on low to combine ingredients.
  20. INCREASE mixer speed to medium and WHISK until frothy.
  21. ADD sugar one teaspoon at a time and WAIT about ten seconds between each addition.
  22. INCREASE mixer speed to high and WHISK about 3 minutes until mixture is glossy, thick, and holds stiff peaks.
  23. RUB a little of the mixture between your fingers to assure all sugar is dissolved and continue WHISKING if necessary.
  24. SPRINKLE cornstarch over mixture.
  25. SPRINKLE vanilla extract over mixture.
  26. SPRINKLE lemon juice over mixture.
  27. FOLD mixture gently to combine.
  28. SCOOP meringue into twelve equal rounds USING pre-drawn circles as a guide.
  29. FILL a small bowl with water.
  30. DIP bottom of a wide spoon into water and allow excess water to drip off spoon.
  31. USE wet bottom of spoon to form shallow bowls on top of each meringue and CLEAN spoon as necessary between each meringue.
  32. DOLLOP about a teaspoon of jam on top of one meringue.
  33. SWIRL blackberry jam into surface of meringue using a skewer or knife. Do not overmix.
  34. REPEAT with remaining meringues until all are meringues are swirled with blackberry jam.
  35. RESERVE any remaining jam for toast, waffles, pancakes, etc.
  36. PLACE baking sheets into oven and immediately TURN DOWN oven to 250°F.
  37. BAKE 1 hour and 20 minutes and TURN OFF oven.
  38. ALLOW meringues to cool gradually inside the oven for at least an hour and up to overnight.
  39. SERVE meringues plain or with a dollop of whipped cream or yogurt and fresh blackberries.
  40. STORE leftover meringues in an airtight container.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g